Raspberry Thumbprint Cookies

Vegetarian
Raspberry Thumbprint Cookies
45 min.
36
65kcal

Suggestions


Indulge your sweet tooth with these delightful Raspberry Thumbprint Cookies! Perfectly suited for any dessert table, these cookies are a delightful fusion of rich almond paste and tangy raspberry jam, creating a flavor explosion in every bite. Fast and easy to prepare, you'll impress your family and friends with these scrumptious treats in just 45 minutes!

Whether you're hosting a gathering or simply treating yourself, these vegetarian cookies offer a light yet satisfying experience without the guilt, as each cookie is only 65 calories. The blend of almond paste adds a moist, chewy texture, while the raspberry jam complements the cookies with its vibrant flavor and colorful presentation.

Perfect for cookie exchanges or holiday celebrations, these Raspberry Thumbprint Cookies are not just a feast for the eyes but also a nod to traditional baking. Plus, they are easy to customize—swap the raspberry jam for your favorite fruit preserve and make them uniquely yours! Dive into the world of baking and let the aromas fill your kitchen as you whip up a batch of these sophisticated yet simple cookies.

Join the fun and let your creativity shine when making these cookies. After all, what better way to end a meal than with the joy of freshly baked cookies? Don't have a thumb to press the indents? No worries—use a wine cork for that perfect touch! Treat yourself and your loved ones to these delectable treats that promise to bring smiles to every gathering.

Ingredients

  • ounces almond paste grated
  • tablespoons butter softened
  • large egg white 
  • 5.5 ounces flour all-purpose
  • tablespoons raspberry refrigerator jam 
  • 0.3 teaspoon salt 
  • 0.7 cup sugar 
  • 0.3 teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • knife
  • blender
  • measuring cup
  • box grater

Directions

  1. Preheat oven to 32
  2. Line 2 large baking sheets with parchment paper; secure to baking sheet with masking tape.
  3. Place first 3 ingredients in a bowl; beat with a mixer at medium speed for 4 minutes or until light and fluffy.
  4. Add vanilla and egg white; beat well.
  5. Lightly spoon flour into dry measuring cups; level with a knife.
  6. Add flour and salt to almond paste mixture; beat at low speed until well blended. Turn dough out onto a lightly floured surface, and shape dough into 36 (1-inch) balls.
  7. Place balls 1 inch apart on prepared baking sheets, and press thumb into center of each cookie, leaving an indentation.
  8. Bake at 325 for 10 minutes or until golden.
  9. Remove cookies from pans; cool on wire racks. Spoon about 1/2 teaspoon Raspberry Refrigerator Jam into center of each cookie.
  10. Notes: Almond paste makes the dough moist and pliable. Look for it in the supermarket baking aisle. The large holes of a box grater work well for grating the almond paste. Use a wine cork instead of your thumb to make a deeper indentation in the cookies. If you bake both pans of cookies at the same time, rotate the pans in the oven halfway through baking time for even browning.

Nutrition Facts

Calories65kcal
Protein4.82%
Fat31.47%
Carbs63.71%

Properties

Glycemic Index
6.95
Glycemic Load
6.22
Inflammation Score
-1
Nutrition Score
1.1208695727198%

Nutrients percent of daily need

Calories:64.61kcal
3.23%
Fat:2.29g
3.52%
Saturated Fat:1.07g
6.68%
Carbohydrates:10.43g
3.48%
Net Carbohydrates:10.16g
3.7%
Sugar:6.19g
6.88%
Cholesterol:4.18mg
1.39%
Sodium:31.58mg
1.37%
Alcohol:0.01g
100%
Alcohol %:0.07%
100%
Protein:0.79g
1.58%
Selenium:1.86µg
2.66%
Manganese:0.05mg
2.57%
Folate:10.11µg
2.53%
Vitamin E:0.37mg
2.47%
Vitamin B1:0.04mg
2.44%
Vitamin B2:0.04mg
2.3%
Vitamin B3:0.29mg
1.46%
Iron:0.26mg
1.43%
Phosphorus:12.01mg
1.2%
Magnesium:4.3mg
1.08%
Fiber:0.27g
1.07%
Copper:0.02mg
1.04%
Source:My Recipes